EASY CHICKEN MARBELLA
Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!
Provided by Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 13h
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
- Preheat the oven to 325 degrees F (165 degrees C).
- Pour chicken and marinade into a 9x13-inch baking pan.
- Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 64.7 g, Cholesterol 64.6 mg, Fat 32 g, Fiber 6.2 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 874 mg, Sugar 46 g
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
CHICKEN MARBELLA
Provided by Katie Lee Biegel
Categories main-dish
Time 9h30m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Arrange the chicken in a large baking dish and sprinkle generously with salt and pepper. Combine the olive oil, vinegar, dates, olives, capers with their brine, parsley, oregano, garlic and bay leaves in a large bowl. Pour the mixture evenly over the chicken. Flip and rotate the chicken to coat it completely. Cover and refrigerate overnight.
- When you are ready to cook the chicken, preheat the oven to 350 degrees F. Let the chicken sit at room temperature while the oven preheats.
- Arrange the chicken pieces so that they are all skin-side up. Spoon the marinade from the bottom of the dish over the chicken. Sprinkle the chicken with the brown sugar. Pour the wine around the chicken. Bake, basting every 10 to 15 minutes with the pan juices, until the chicken is brown on top, the juices run clear when pierced and the internal temperature is 165 degrees F, 50 to 60 minutes. Baste the chicken with its juices, then transfer it to a large platter. Spoon the olives, capers and dates over the chicken with a slotted spoon, only including a little of the sauce. Serve the remaining sauce on the side, if desired.
INSTANT POT CHICKEN MARBELLA
This classic dinner party dish is made from start to finish in the multi-cooker. Briny capers and olives marry with dried apricots and a touch of brown sugar for the perfect blend of sweet and savory.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
- Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.
CHICKEN MARBELLA
I saw a recipe for chicken marbella in the New York Times magazine. It looked good so I looked for a lower fat version on the internet. I didn't use as much brown sugar as called for and I reduced the olive oil to a tsp. or two, to reduce fat. I used green olive without pimentos. Serve with coucous or rice.
Provided by Wileysmom
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400F (205 C).
- In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
- Bring to a simmer over medium heat.
- Reduce the heat and simmer gently uncovered for 10 minutes.
- Season to taste with salt an pepper.
- Place chicken breast in a large shallow baking dish.
- Pour the sauce over the chicken.
- Turn to coat.
- Scatter capers over the top.
- Bake until the chicken is no longer pink in the center 30 to 35 minutes.
Nutrition Facts : Calories 325.6, Fat 8.5, SaturatedFat 1.4, Cholesterol 68.4, Sodium 546.3, Carbohydrate 29.6, Fiber 2.1, Sugar 21.7, Protein 28.3
CHICKEN MARBELLA
An exceptionally tasty chicken recipe. This was sent to me by my friend Mickie who loves to cook. This must be refrigerated and marinated overnight to achieve the flavor and moistness.
Provided by William Uncle Bill
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wash chicken in cold water, pat dry and cut into quarters.
- In a large bowl, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, bay leaves and mix well. Add chicken quarters and coat well with marinade. Cover with plastic wrap and refrigerate overnight to marinate.
- NEXT DAY: Preheat oven to 350 degrees F. Arrange chicken in a single layer in a 9" x 13" oven proof casserole dish or a shallow baking pan.
- Spoon marinade evenly over chicken. Sprinkle chicken with brown sugar. Pour white wine into the dish, (NOT OVER THE CHICKEN).
- Bake in preheated 350F oven for 50 to 60 minutes, basting frequently with pan juices. Note: Chicken is done when thigh pieces are pricked with a fork at their thickest and no pink is showing.
- With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten chicken with a few spoonfuls of pan juices. Sprinkle generously with finely chopped fresh parsley. Pour remainder of pan juices into a sauceboat and serve along with the chicken for those who desire more liquid.
- NOTES: The overnight marination is essential to the moistness of the finished product. The chicken improves over a couple days of refrigeration. It also travels well and makes excellent picnic fare. Also, you may make this recipe with small drumsticks. It makes delicious hor d'oeuvres. This recipe doubles very easily if serving large groups. Bake in a large roasting pan.
Nutrition Facts : Calories 818.1, Fat 46.1, SaturatedFat 11.8, Cholesterol 249.7, Sodium 705.2, Carbohydrate 16, Fiber 0.9, Sugar 13.6, Protein 78
CHICKEN MARBELLA
Provided by Sheila Lukins
Categories Chicken Kid-Friendly Dinner Red Wine Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 10 servings
Number Of Ingredients 13
Steps:
- 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
- 2. Preheat the oven to 350°F.
- 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
- 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
SLOW COOKER CHICKEN MARBELLA
This is a slow cooker version of the Chicken Marbella recipe from Manhattan's famous Silver Palate gourmet food shop and equally famous Silver Palate Cookbook. I've been making Chicken Marbella for company and special occasions for many years, and this slow cooker version is delicious and not as time consuming.
Provided by Chef PotPie
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
CHICKEN MARBELLA - SILVER PALATE COOKBOOK
This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large quantity...it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe.
Provided by Scoutie
Categories < 60 Mins
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices.
- Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
- Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
- Pass remaining pan juices in a sauceboat.
- To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Nutrition Facts : Calories 1196.2, Fat 80.2, SaturatedFat 21.2, Cholesterol 340.2, Sodium 432.6, Carbohydrate 24.9, Fiber 0.6, Sugar 21.7, Protein 85
CHICKEN MARBELLA
The famous Chicken Marbella from the Silver Palate Cookbook. This recipe has been bringing down the house for years and I have made serious adaptations to it, fine-tuning it to suit our taste and make it a little more practical. I like to serve this with cous-cous and a big green salad.
Provided by evelynathens
Categories Chicken
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar and white wine.
- Cover and let marinate, refrigerated, overnight.
- Preheat oven to 350°F.
- Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
- Note: To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Nutrition Facts : Calories 660.4, Fat 44.3, SaturatedFat 10.1, Cholesterol 152.5, Sodium 631.7, Carbohydrate 26.4, Fiber 1.4, Sugar 21.9, Protein 32.4
More about "chickenmirabella recipes"
CHICKEN MARBELLA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
5/5 (3)Category Chicken ThighsServings 4-6Total Time 1 hr 30 mins
- In a large glass baking dish, gently toss the chicken thighs with the olives, prunes, olive oil, vinegar, apricots, oregano, garlic, capers and brine, bay leaves, 2 teaspoons of kosher salt and 1/4 teaspoon of pepper. Press plastic wrap directly onto the surface of the chicken and refrigerate overnight.
- Preheat the oven to 375°. Let the marinated chicken stand at room temperature for 45 minutes. In a small flameproof roasting pan, arrange the chicken thighs in a single layer, skin side up. Tuck the garlic cloves, prunes, apricots, olives and bay leaves under the thighs and scrape any remaining marinade on top. Pour the wine into the pan, then sprinkle with the brown sugar. Bake for about 40 minutes, basting every 15 minutes, until the chicken is cooked through and the skin is browned.
- Using a slotted spoon, transfer the chicken, prunes, apricots, olives and capers to a serving dish; discard the bay leaves and garlic. Skim the fat from the pan juices (you should have about 1 1/2 cups of pan juices). Place the roasting pan on the stove and cook the pan juices over moderate heat until reduced by half, about 8 minutes. Remove from the heat and stir in the butter in 2 additions, whisking until combined each time. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and sprinkle with sea salt. Serve with crusty bread.
CHICKEN MARBELLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (37)Total Time 12 hrs 50 minsCategory Dinner, EntreeCalories 720 per serving
KATIE LEE CHICKEN MARBELLA - THERESCIPES.INFO
From therecipes.info
CHICKEN-MIRABELLA-1 - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
BAREFOOT CONTESSA | CHICKEN MARBELLA (UPDATED) | RECIPES
From barefootcontessa.com
CHICKEN MARBELLA - FULLY MEDITERRANEAN
From fullymediterranean.com
CHICKEN MIRABELLA: CHICKEN WITH OLIVES & PRUNES | FOODLETS
From foodlets.com
CHICKEN MARBELLA RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
WHAT TO SERVE WITH CHICKEN MARBELLA (13 SAVORY SIDE …
From insanelygoodrecipes.com
CHICKEN MARBELLA (GF/DF) – EPICURIA FOOD SHOP AND CATERING
From shop.epicuria.ca
CHICKEN MARBELLA DINNER MENU - THERESCIPES.INFO
From therecipes.info
INA GARTEN'S CHICKEN MARBELLA - KITCHN
From thekitchn.com
CHICKEN MARBELLA RECIPE - FOOD.COM | RECIPE | CHICKEN ...
From pinterest.ca
ERIC AKIS: CHICKEN MARBELLA A FESTIVE HOLIDAY DISH FOR A ...
From timescolonist.com
CHICKEN MARBELLA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BEST CHICKEN MARBELLA RECIPE - HOW TO MAKE ... - DELISH
From delish.com
CHICKEN MARBELLA - VANILLAQUEEN
From vanillaqueen.com
CHICKEN MARBELLA WITH OLIVES AND FIGS - VALLEY FIG GROWERS
From valleyfig.com
TASTETORONTO | SPICY APRICOT CHICKEN "MARBELLA" | RECIPE ...
From pinterest.ca
MODERN CHICKEN MARBELLA | CHICKEN.CA
From chicken.ca
OTTOLENGHI'S CHICKEN MARBELLA RECIPE - KITCHN
From thekitchn.com
JUICY FRENCH CHICKEN MARBELLA WITH PRUNES OR PLUMS - CTV 2
From more.ctv.ca
CHICKEN MARBELLA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CHICKEN MARBELLA RECIPE | CHEFDEHOME.COM
From chefdehome.com
RECIPE: CHICKEN MARBELLA | THE SPECTATOR
From spectator.co.uk
CHICKEN MARBELLA RECIPE - EATINGWELL
From eatingwell.com
CHICKEN MARBELLA WITH APRICOTS & OLIVES - FEEDING THE FRASERS
From feedingthefrasers.com
CHICKEN MARBELLA - ONCE UPON A CHEF
From onceuponachef.com
THE FASCINATING TALE OF THE CHICKEN MARBELLA RECIPE
From slowburningpassion.com
CHICKEN MARBELLA WITH GREEN PEAS | CHICKEN.CA
From chicken.ca
GREATEST RECIPES IN HISTORY! | THE KITCHEN | FOOD NETWORK
From foodnetwork.com
CHICKEN MOBELLA - THERESCIPES.INFO
From therecipes.info
CHICKEN MARBELLA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN MARBELLA WITH OREGANO, FENNEL AND WHITE WINE - CTV
From more.ctv.ca
CHICKEN MARBELLA – SIMPLY SPLENDID FOOD
From simplysplendidfood.com
CHICKEN MARBELLA, UPDATED | RECIPE | CHICKEN MARBELLA ...
From pinterest.ca
CHICKEN MARBELLA - GOURMANIA
From gourmania.com
CHICKEN MARBELLA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN MARBELLA | KITCHEN STORIES RECIPE
From kitchenstories.com
You'll also love